The Best Roasted Broccoli

Happy New Year! It has been amazing to take some time off. I got to spend a bunch of quality time with the kids, went to lots of movies (Into the Woods!!!, Am I right?,) saw my boyfriend Ben Folds play with the Fort Worth Symphony Orchestra (fantastic!) and even contemplated some resolution-type thoughts. I’m not big into making resolutions but I definitely like thinking about them. And in between all that we played with lots of Christmas toys and cooked a whole bunch. Today, in between rounds of War (the card game) for jelly beans with Grammy, we cooked up sheet after sheet of this delicious roasted broccoli. I had tried this one on the kids about a year ago and it was a fail for them but today they all went bananas for it. A great reminder for me that those little taste buds are always changing.

Here’s how we made our Roasted Broccoli:

Ingredients:

1 head of broccoli or 2-3 large crowns.

6-8 cloves fresh garlic

3 TBS olive oil

Salt and Pepper to taste

Grated parmesan cheese

Lemon juice

Directions:

Preheat oven to 425 degrees F.

Cut broccoli into Florets. If using the stalk (and you definitely should) be sure to peel/cut away the coarse outer layer before slicing.

Coarsely chop the garlic or quarter the cloves.

Drizzle olive oil in the bottom of a backing sheet and spread.

Add broccoli and garlic to pan, drizzle with more olive oil, and toss to coat.

Salt and pepper to taste.

Position baking sheet 1/3 down from top of over and cook for 10-15 minutes. Some edges should be starting to brown.

Holy S… I mean, Cow – this is so unbelievably good. I made this for the first time tonight and it is ridiculously delicious. Instead of grated parmesan I had shaved parmesan/romano/asiago cheese, and it totally worked. I could see this being a wonderful summertime side dish with chicken or burgers on the grill.